Heinz Whut, science and cooking expert, on the gases produced by legumes: "Science has a lot to say."

Legumes, despite their numerous health benefits, are often associated with digestive discomfort such as bloating or gas . This phenomenon, which affects many people, has a detailed scientific explanation. Heinz Wuth , an expert in scientific communication and gastronomy, has delved into the topic in one of his TikTok videos, showing that behind every bodily reaction there is a well-defined biochemical reason.

According to Wuth, the origin of these effects lies in the composition of legumes , specifically in their oligosaccharides and pectins . These are complex sugars that the human body cannot easily digest, so they reach the large intestine intact, where they are fermented by the intestinal microbiota. " Our intestinal bacteria feed on these compounds, and as a result, gases are generated ," the specialist explains on his information channel.

Scientifically Based Culinary Tricks

The solution, according to Wuth, isn't to eliminate legumes from the diet, but rather to employ cooking techniques that promote their digestion. Prolonged soaking in cold water and using clean water in cooking are traditional strategies that help reduce these compounds. However, the expert points out that this practice also eliminates water-soluble nutrients, which requires weighing the pros and cons.

Another research-backed alternative is the use of certain ingredients during cooking. Kombu seaweed, for example, contains the enzyme alpha-galactosidase , which helps break down oligosaccharides before they reach the intestine. Bay leaves and turmeric , known for their anti-inflammatory properties, have also been reported to have positive effects, although their effectiveness may vary depending on each individual's metabolism.

Wuth reminds us that there is no one-size-fits-all solution and that each body responds differently to these techniques. The key is to understand the available options, experiment with different methods, and listen to your own body. As the author points out: " Science has a lot to say, but we must also understand that each person is unique ." Thus, scientific knowledge becomes a useful tool for improving the culinary experience without sacrificing the benefits of legumes.